Using an electric mixer, beat together the sour cream, sugar, eggs and
vanilla on low speed for a couple of minutes until well blended. Stop
the mixer and then add in the flour, leavening agents and salt. Continue
to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into
the batter. Bake for about 60 minutes or until a toothpick inserted into
the center comes out clean.

Cool in the loaf pan for about
20-30 minutes and then transfer to a wire rack to cool completely. So it
doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium
heat, bring to a boil. Lower the heat and then simmer lightly for about
one minute, stirring constantly until the sauce thickens. Remove from
heat and then drizzle over the bread. Cool completely.